Andouille Sausage is prepared in small batches to ensure an authentic flavor that Country Smoke House is known for. We start with a mixture of tender pork and beef and carefully blend it with the perfect balance of Steve’s Cajun spices. Our Andouille is not too spicy but contains the perfect amount of heat to please your Cajun palate.

For those who would rather have beef over pork, but still want “bacon”, Beef bacon is the choice for you. We hand select slabs of premium beef brisket, we brine them with our famous family recipe of secret spices, and then let the briskets marinate & cure for 24 hours. We smoke these briskets for 18 hours over smoldering hardwood embers until we achieve a tender & smoky satisfaction!

Looking for Cajun flavored Louisiana bacon---but not pork? Choose Cajun Beef Bacon! We prepare our original beef bacon then rub each brisket by hand with a generous coating of Louisiana Bayou Cajun spices. The briskets are smoked for 18+ hours to allow the Cajun flavor to penetrate the brisket.

Our Ring Bologna is made by bowl chopping select cuts of tender farm raised beef and pork to reach a creamy blend that creates a delicate texture to please the palate. We blend this mixture with our famous 125 year old family spice recipe, using natural sea salts. This bologna is not like your typical supermarket bought ring bologna; try for yourself!

Roasted Kielbasa is a traditional American/Polish kielbasa. We start with choice cuts of pork and beef and blend it with our family recipe of savory seasonings and fresh peeled garlic cloves. Our kielbasa is slow roasted in our smokehouse for six hours over natural hardwood embers.